HOW DO YOU DRINK PASTIS RECIPES

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BOUILLABAISSE RECIPE - EPICURIOUS



Bouillabaisse Recipe - Epicurious image

This classic French bouillabaisse recipe is all you need to bring the iconic seafood stew of Marseille to your table. Feel free to improvise with local fish.

Provided by The Gourmet Test Kitchen

Total Time 1½ hr

Cook Time 1¼ hr

Yield Makes 6 to 8 servings

Number Of Ingredients 20

12 to 16 (½-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
1 (1- to 1¼ -lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
½ cup extra-virgin olive oil
1 lb boiling potatoes
⅓ cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or ½ California bay leaf
¼ teaspoon crumbled saffron threads
1½ tablespoons coarse sea salt
½ teaspoon black pepper
9 cups white fish stock (or store-bought)
3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
½ pound cockles or small hard-shelled clams, scrubbed
½ pound cultivated mussels, scrubbed and any beards removed
½ pound large shrimp in shells
Rouille

Steps:

  • Put oven rack in middle position and preheat oven to 250°F.
  • Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
  • Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
  • Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into ½-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
  • Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
  • Stir 3 tablespoons broth from soup into rouille until blended.
  • Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
  • Top each serving with 1 teaspoon rouille and serve remainder on the side.

BOUILLABAISSE RECIPE - EPICURIOUS



Bouillabaisse Recipe - Epicurious image

This classic French bouillabaisse recipe is all you need to bring the iconic seafood stew of Marseille to your table. Feel free to improvise with local fish.

Provided by The Gourmet Test Kitchen

Total Time 1½ hr

Cook Time 1¼ hr

Yield Makes 6 to 8 servings

Number Of Ingredients 20

12 to 16 (½-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
1 (1- to 1¼ -lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
½ cup extra-virgin olive oil
1 lb boiling potatoes
⅓ cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or ½ California bay leaf
¼ teaspoon crumbled saffron threads
1½ tablespoons coarse sea salt
½ teaspoon black pepper
9 cups white fish stock (or store-bought)
3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
½ pound cockles or small hard-shelled clams, scrubbed
½ pound cultivated mussels, scrubbed and any beards removed
½ pound large shrimp in shells
Rouille

Steps:

  • Put oven rack in middle position and preheat oven to 250°F.
  • Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
  • Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
  • Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into ½-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
  • Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
  • Stir 3 tablespoons broth from soup into rouille until blended.
  • Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
  • Top each serving with 1 teaspoon rouille and serve remainder on the side.

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